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Monday, March 21, 2016

cadbury creme egg hand pies

My favorite Easter candy is definitely Cadbury Creme Eggs. I know they've been around for quite some time, but I didn't try them until two years ago. Now, whenever I see them pop up in stores before Easter, I buy a few - some to snack on and some to bake with. The past two years I've put them in brownies, something you definitely need to try, but I wanted to do something different this year. After seeing so many images of creme egg croissants floating around on Pinterest, I decided to do something similar and came up with these!

These Cadbury Creme Egg Hand Pies are super, super easy. But you have to freeze them overnight. If there's anything you remember from this recipe, it's that these chocolate and fondant eggs need to be frozen. Otherwise, they'll just melt once you put it in the oven. And no one wants a melted chocolate hand pie. Or maybe you do... It'd probably still be delicious.

1. Preheat your oven to 425ºF. Line a baking sheet with parchment paper.

2. If you're using homemade pie dough, roll it out to about 1/8-inch thickness. If you're using store-bought pie dough, all you need to do is unroll it onto a lightly floured cutting board.
3. Using a cookie cutter/biscuit cutter/bowl that is 5-6 inches in diameter, cut out your pie discs. For reference, I used store-bought for this recipe and only got two discs per crust.
4. Unwrap your frozen Cadbury Creme Eggs and place it in the middle of the disc.
5. Whisk the egg with a splash of water. Brush the edge with the mixture and fold one side over to seal the hand pie. Crimp with a fork or spoon.
6. Brush the top with the egg mixture and sprinkle with sugar.
7. Bake for 10-12 minutes.
8. Let cool before eating since the filling will be very hot!